On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing

Abstract In supermarkets in the Netherlands, well over 150 potato products are displayed. They can be distinguished by heating characteristics (boiled or fried), appearance (e.g., intact tuber pieces formed hash browns), dehydrated snacks and flour) storage temperature ambient frozen). Fancier (frozen versus chilled blanched) require more processes operations factories expensive; consumers appreciate them because they offer convenience. Heatmapping hierarchical clustering were carried out twice within domain of classes their attributes. a theoretical triangulation, give high scores to low prices wide range products, tastes sizes where processors these attributes score. Processes include dehydration, heating, cooling transformation. Examples latter modification starch increase applications food industry, forming mash shreds produce croquettes browns expansion make snacks. such as washing, cutting, blanching packing. total, between arrival tubers at gate leaving packed outlets, 66 distinguished. French fries undergo some 30 flakes, 8 suffice. differentiate group physical (with associated with that much energy) mechanical ones (related separation, grading, sorting for instance size reduction which shredding is an example little energy). The large factories, reducing moisture content longtime temperatures, distinguishes from wheat has fewer while increasing relatively small bakeries product, bread, stored about one day conditions.